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Hamana-miso (Amazake based Miso with salt-pickled eggplant) ｜ Our Regional Cuisines

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  • Fukui Prefecture

    Hamana-miso (Amazake based Miso with salt-pickled eggplant)

Hamana-miso (Amazake based Miso with salt-pickled eggplant)

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  • Main lore areas

    Reihoku Region

  • Main ingredients used

    Rice koji(=malted rice), Beans koji(=malted beans), Salt-pickled eggplant, Soy sauce

  • History/origin/related events

    "Hamana Miso" is a seasonal local dish, available only in winter. It is made by creating amazake(= a sweet rice-based sake) from rice koji and adding ingredients such as soybean koji, soy sauce, salt-pickled eggplant, perilla seeds, ginger, and others. The mild sweetness of amazake combines with the richness of koji and the savory aroma of soy sauce, creating a highly appetizing flavor that represents the taste of the hometown. It is said that Tokugawa Ieyasu in the Edo period favored "Hamanatto" and his second son, Yuki Hideyasu, brought the food culture of Hamamatsu to Echizen after the Battle of Sekigahara, transforming it into an overwintering food suited to the climate of Fukui Prefecture. In the past, it was said to be served during the New Year's greetings rounds known as "O-nentou," where homemade "Hamana Miso" was offered.

  • Opportunities and times of eating habits

    The peak season for Hamana Miso is from early October to late February. As soybeans are the main ingredient, this miso serves as a precious protein source during winter, allowing it to be stored and consumed even in the cold months.

  • How to eat

    Amazake made with hot water and rice koji is cooked over low heat to prevent acidity. To the cooled amazake, add soybean koji with soy sauce, mixing well. Cut salt-pickled eggplants into bite-sized pieces and soak them in water to remove the saltiness but maintaining a slight saltiness. Pour hot water over the eggplants to remove any unwanted odor, then cool them. Mix the amazake, the soybean koji, the eggplants, perilla seeds, finely minced ginger, white sesame seeds, and red pepper, lightly weigh it, and stir it once a day. It becomes delicious in about 20 days. Due to its great compatibility with sake and rice, it remains popular today. It can be used in various ways, such as dipping in rice cakes or cucumbers.

  • Efforts for Preservation and Succession

    (Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
    It is well-known as a specialty of Fukui Prefecture, and various types of "Hamana Miso" can be found in soy sauce shops, miso shops, and souvenir stores. There are events such as taste comparisons and gatherings where dishes made with "Hamana Miso" are enjoyed.

RECIPE

Ingredients (4kg)

  • Rice koji(=malted rice), Beans koji(=malted beans) 1 sho
  • Hot water 4 gō
  • Soy sauce 5 gō
  • Salt-pickled eggplant 1kg
  • Salt-pickled perilla seeds 1 cup
  • Finely minced ginger 2 tbsp.
  • White sesame seeds (roasted) 3 tbsp.
  • Red pepper A little

How to cook

  • 1. Make amazake. Boil water and after the water has cooled to about 70°C, mix with rice koji. Keep warm for 5 to 6 hours.

  • 2. Cook the mixture from step 1 over low heat (to prevent acidity.)

  • 3. Add soy sauce to soybean koji and mix well.

  • 4. When step 2 has cooled, put the soybean koji from step 3 to it.

  • 5. Rinse the salte pickled eggplants, cut them into bite-sized pieces, and soak them in water to remove excess salt (leaving a slight salty taste).

  • 6. Pour hot water over step 5 to remove any unwanted odor, then cool it well.

  • 7. Wash salt-pickled perilla seeds. Mix the Amazake, the soybean koji, the salt-pickled eggplants, salt-pickled perilla seeds, finely minced ginger, white sesame seeds, and red pepper.

  • 8. Place the mixture in a container, lightly weigh it, and stir it once a day. It becomes delicious in about 20 days.

provider : "Rediscover! Fukui's Cuisine" (Slight modifications have been made)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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